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Funky Monk – Sour Belgian Dubbel – Beer Recipe

designed by : Dermott Dowling  on 4/2/2016

Style BJCP 2008 :

  • 18.B Belgian Dubbel

A deep reddish, moderately strong, malty, complex Belgian ale with hints of licorice in the finish. Inspired by St. Feuillien’s Brune.


  • OG/FG/IBU 1.0628 / 1.0157 / 10
  • SRM 13
  • ABV 6.1%
  • Water 13.97 L Water
  • Batch Size 9.46 L (brewed on Picobrew Zymatic – double everything for 21L / 5 gallon brew length)



Type           Amount (g)       Alpha Acid %          Time


Type                   Amount (g)                    Use                                   Time

Irish Moss                      3                                                  Boil                                                 10

Yeast Nutrient               3                                                  Boil                                                  10


Name             Amount (tsp)

  • Calcium Sulfate            0.5
  • Calcium Chloride         0.5


Type                                             Temp (C)           Time            Style

Single Step Infusion Mash                                 66.7                        90                    Infusion


Type          Temp (C)            Time              Ramp

First Boil            97.2                              60 mins                True


We used our BeerCo house sours culture club with a Rochefort 8 and Delirium Tremens Belgian Tripel yeast thrown in for fun with a 24 hours starter!

We can recommend the following liquid GigaYeast strain to make this style of sour beer from scratch at home:

Name                                                                         Expected AA%                          Range Temp (C)              Pitch Temp (C)

  • GY007 Belgian Mix GigaYeast (primary)      or                                  79-81%                                                19˚C – 25˚C                                     20˚ – 22˚C
  • GY015 Trappist Tripel GigaYeast (primary)                                       74% – 76%                                         19˚C – 23˚C                                     20˚ – 22˚C
  • GB150 Sour Cherry Funk GigaYeast (secondary) or
  • GB156  Brux Blend GigaYeast (seondary)


  • Normal Ale Fermentation
  • Rack off after 2-4 weeks once primary fermentation has been completed into a glass carbouy or demijohn for secondary conditioning with your sour cultures.  Leave a good 6-8 months to sour and funk up that monk!
  • Brewed on 4-Feb-2016
  • Bottled on: 30-Oct-2016 primed with sugar and T-58 Safbrew Fermentis Yeast
  • Best after: 28-Feb-2019 will continue to sour and develop complexity in the bottle
  • Tasted on:  An Inebriated Christmas 2016 – Inebriation Nation Christmas Special
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The Grim RRIPA – an almost bloody Red Rye IPA

Grim RRIPA Sunset

There is a wonderful red sunset out tonight – fire red across the sky and the autumn ivy was red as red earlier in the month.  The leaves on the apple trees have fallen, the buds are appearing and the winter thaw is about to set in.  You turn your thoughts to thinks dark and grim in winter months and there is nothing more grim than ‘the grim RRIPA’.   Everyone will one day see the man with the scythe come to take them away and if its anything like Monty Python in ‘the Meaning of Life’ hopefully not after a good dinner party with great home brewed or craft beer spoiled by the Salmon Mousse!!! Oh dear, I shouldn’t have used the tinned Salmon dear, oh deah! Yeah!

Salmon Mousse

Well the R-RIPA with his Sycthe is a man or woman who cuts some pretty mean grains that we all need to brew some pretty mean brews so here is what I knocked up on a long Queens Birthday weekend while Queenie was enjoying tea and cucumber sandwiches in her castle and walking the corgies around the gardens – smashing!  Oh and PS I might have also put down a Metheglin Honey Apple Mead working title “Katie Pie” for my Queen to be shared at a later date for any honey lovers 🙂 – cheers Stu for the Orange Blossom Honey, Michael @Moonlight Mead for the recipe for Kurt’s Apple Pie and let’s just see how that turns out before we post that recipe!

Gladfield Malt Bill



Mash & Boil & Ferment:

  • Mash for 60 mins @ 69 degrees Celsius for a beer with body.
  • Boil for 90 mins with Hop additions from 60 mins as per the time guidance.
  • wYeast nutrient & Brewbite in the kettle @ 10 mins.
  • Chilled and started ferment @18C on a rising tide to 20C.
  • Racked into secondary glass carboy and dry hopped at rate of 3g/L with 50g of Nugget for 3 days.

Brew Stats: take with many pinches of salt

Actual 1.066 OG
Target 1.007 FG 1.014 @Racking
60 IBU (and some I think)
11   SRM
5.7% ABV
IMG_20150820_210127 IMAG0137 IMAG0138 IMAG0139 IMAG0144 IMAG0314 IMAG0315 IMAG0316 IMAG0317 IMAG0318
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Red Sunset IPA

Recipe by: Russell Carpenter – Red Sunset IPA @paradoxbeerlab

Russell Carpenter @Paradoxbeerlab and local president of Righteous Brewers Townsville and helping hand at Home Brewers Warehouse in Townsville shares with our readers his Red Sunset IPA recipe – Thx Russell 🙂

Brew Method:  HERMS

Batch Size:  (liters)   Target:  19L
Est. Boil Size:  (liters) 29.5L

Gladfield Malt Bill

4.00 Kg Gladfield Ale 61%
1.00 Kg Gladfield Munich 15%
0.50 Kg Gladfield Light Crystal 8%
0.40 Kg Gladfield Red Back 6%
0.30 Kg Gladfield Shepherds Delight 5%
0.40 Kg Dextrose 6%

6.60 Kg Total 100%


  1. 20g Chinook AA 13%@ FWH 60 mins
  2. 60g Cascade AA 5.5% @ flame out, Whirlpool/Steep 10 mins
  3. 60g Centennial AA 10% @ flameout, Whirlpool/Steep 10 mins
  4. 60g Chinook AA 13% @ flame out, Whirlpool/Steep 10 mins


Wyeast 1272 – American Ale II

You could easily use any of the following US Style Yeasts:

Boil Time:  (minutes) 60 mins
Original Gravity: 1.075
Final Gravity: 1.018
ABV: 7.50%
IBU: 81
SRM: 19.3


Single Infusion
1) Temp:  64.4C Time: 75 mins Amount:  20L
2) Mash Out: 77C Time: 60 mins




1 tsp CaSO4


1 tsp yeast nutrient @ 15 mins
1 tsp BrewBrite @ 15 mins

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Hop Frog Garden Pale Ale

Time to brew another garden grown fresh (or almost fresh – snap frozen) Hoppy Pale Ale with some first year old #WeFo Cascade whole hop cones at flame out.

Gladfield Malt Bill

  • 4.5 Kg Gladfield Ale Malt (78%)
  • 0.5 Kg Gladfield Wheat Malt (9%)
  • 0.25 Kg Gladfield Biscuit Malt (4%)
  • 0.25 Kg Gladfield Red Back Malt (4%)
  • 0.25 Kg Gladfield Light Crystal Malt (4%)


  • 20g East Kent Goldings 2013 4.6% A/A @75 mins
  • 20g Centennial 2013 8.2% A/A @75 mins
  • 20g East Kent Goldings 2013 4.6% A/A @10 mins
  • 20g Centennial 2013 8.2% A/A @10 mins
  • 70g Cascade 2014 ??? A/A Whole Hop Cones @0 mins (flame out)


  • Fermentis Safale US-05


  • 5g Calcium Sulphate and 5g Calcium Chloride in the Mash Water.


  • Planned for an infusion Mash @64 degrees Celsius with 18L of Water and Sparge with 16L to hit a combined wort in the kettle of 26L.


Got off to a flying start on Sun 13th July with Malt (aka Mazzy – age 5 ) & Hop (aka Lola – age 3) assisting Dad with milling the malt into a new malt catcher using the trusty Chinese Barley Crusher.  Many huffs and puffs later – might use the drill next time we were off to mash into the Rubbermaid esky/chilly bin.  The Crown Urn had brought the water to strike temperature at 75C but I lost a good 15C by the time I empty into the Rubbermaid (lost 5C) and then added grain (lost 10C) so starting mashing (step style) at 60C before adding additional hot water to lift it to 64C with a few lid lifts and stirs to keep me occupied.
Sparging was going really well right up unto the point I realised I had the Urn tap on and was pouring valuable first wort through the deck on hallowed soil below – arrggghh!!! When will I learn the error of my ways.  Continued to sparge until clear runnings and 26L in the Crown Urn. With the heat cut out switch removed (thx Graeme @Crown Industries) I was able to get to boil and hold it (only vigorously with lid on though) and hit all my timings on hop additions including the whole Cascade hop cones at flame out.  Immersion chilled the brew and racked off to 28C and pitched yeast before transfer to fridge in the shed for rapid chilling to 18C with some ice packs and fridge on full bore.  Was down to 18C by night fall and have since adjusted the Keg King temp controller for 18C primary fermentation.

Cleaned up wrapped up and enjoyed a tub, scrub and couple of delightful Belgium Misfits from @Boatrocker – a truly top drop at the end of an every improving slowly brew day!

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Westside Pale Ale

Paying homage to all things West and Best in Craft Beer the Westside Pale Ale takes it’s from and inspiration from the West of Centre. Firstly its a beer made famous on the West Coast of America or the Pacific North West modelled on an American Pale Ale that found its way to the West Coast of Australia and the recipe comes from a former Westgate Home Brewer of the Year and Pro-Brewer @LittleCreatures in times past – thanks Alex Troncosco.  As we all know sometimes you have to go west of centre or away from the masses and this is hopefully what this beer will achieve.  As my first all grain brew in the bag using the Christmas present from Mrs D it was with great excitement and trepidation that I set about brew day on a very balmy 32C Melbourne Saturday in what has been a long run of Pilsener or Hefe Weissbier weather here this summer and certainly this week.
Goal was a 20L batch and the ingredients below were used from good old @grainandgrape



20g EK Goldings 2011 Harvest 5.6% AA at beginning of boil
40g Cascade 2012 Harvest 7.2% AA at 65 mins of boil
40g Cascade 2012 Harvest 7.2% AA at 75 mins (close of boil)
20g Galaxy 2012 Harvest 14.9% AA at 75 mins (close of boil)


Wyeast 1056 American Ale MFG 06 Feb 13 (You could use Nor Cal Ale #1 GigaYeast or US-05 or BRY-97 )
Used my shiny new 40 L Crown Urn (tx Santa Kate) to heat up 23L of water to 75 degrees before loading in the bag of grain which instantly dropped it to 72 degrees celcius and mashed in for an hour stirring periodically and taking temperature readings.  Perhaps it was the stinking hot day but only lost 1 degree from start of mash to finish at 71 degrees 1 hour later.
Lifted the grain bag onto a ladder to strain the grain for a good 45 minutes.
After straining the grain (no lautering this time) I then pitched in 20g of East Kent Goldings and boiled that for 65 mins before adding 40g of Cascade hops and ten minutes later another 40g of Cascade and 20g of Galaxy hops.  Used Nick’s trusty coil to immersion chill the wort which took about 45 mins and strained off the wort into the fermenter topping up with fresh cold water to 20L and pitched the yeast after taking a hydrometer reading of 1050.  The pitch temperature was about ambient room temperature and the fermenter has been sitting at ambient room temperature of 32C which is 10C higher than I would like but will have to do for now.
Looking forward to watching this little Westie do its thing in the fermenter over the coming 2 weeks and thinking about whether or not to do a dry hop addition post primary fermentation or just let it be the little Westie.  Brew on 🙂
Brewing in a heat wave is never a good idea and the fermentation has suffered the effects as well running from Sat – Tue in the fermenter @28-32 degrees C due to a heat wave.  Bit the bullet on Tue night transfering to the new ‘beer’ fridge in the shed and crash chilling it down to 20C by Wed morning.  By Thu night I had to turn off the fridge as it has dropped to 12C which is too cold for an ale yeast.  By Friday I had it back up to 18C and it stayed solid around there through to Sat 17th March when I racked off the beer into a secondary fermenter took a hydrometer reading @1020 and dry hop socked it with remaining 20g of East Kent Goldings.  On Wed 20th March I turned on the fridge again for two weeks cold conditioning eventually getting the fridge down to a respectable 4C over a couple of days of playing with the fridge controls.  Having checked out Nick’s kegking fridge temp controller which can dual both a fridge and heat pad I have found my next brew toy wish list post purchase of a copper cooling coil.
Like its neighbourhood this Westside Pale Ale is getting a rough treatment and it will be interesting to see what emerges from the fermenter in another 10 days time and how it conditions in bottles 2 weeks thereafter.  If it pulls through on the taste, body and flavour it will be a bit of a battered baby turned good not unlike a lot of #WeFo sibblings I suspect that rise to glory in their fields of passion.
Thu 4/4/13 turned the fridge off to let the temperature slowly rise back up ahead of bottling this weekend.  Sterilised a hop sock and injected the last 20g or 1/2 of the 40g left over Galaxy for a fast dry hop aroma benefit for final few days pre bottling. Took another reading @1020 so clearly a lot of dextrin leftover from the higher than planned mash temp.  Bottling this weekend and drinking Westside in a fortnight with my massive 🙂
Did some tasting of the Westside Pale Ale vs some fine examples of the style on Sat 27th April and very pleased with how it turned out all things considered.  Certainly not lasting long in the fridge this easy drinking pale ale.
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